Compound for bread making



Patented Nov. 6, 1928.

ERNEST E. LINDSEY, OF SAN FRANCISCO, CALIFORNIA- conirouivn ron Banal) Martino.

v No Drawing.

This invention relates to a compound for use in the manufacture oi? bread, and more particularly a broad containing a high percentage of cheese. The use of cheese in bread, while known to hare advantages in the way oi improving the flavor and increasing the nutrient value of the bread, has not heretofore come into general use because of the diliiculty in evenly and unitliormly dis ninating the cheese throughout the dough, ith the result that a very spotty loaf of bread produced, having a pitted crust and containing large chunks of undissol veil cheese scattc ed. throughout the bread. This not only it a rather unsightly loaf, but one wh lab is l. abi o to deteriorate very quicl-cly, due to develop ment of mold.

t is the objectof the present invention to produce a sterilized and homogeneous compound containing the usual ingredients entering into bread-makin g, except the y Hour, and containing also a high percents of cheese, the cheese being thoroughly dissolved and dissemiated with the other ingredients of the compound.

Because of the manner in which the cheese content is introduced, the bread has a uniform texture, in that the cheese is evenly distributed throughout the bread, and like wise the bread has a better appearance, better flavor, and better keeping qualities than it the cheese he added in separate form to the dough.

The preferred form of preparing the com pound comprises the mixing of sugar, salt, and shortening components together, with the milk or other liquid, and bringing the same to a temperature where sterilization will occur, say of approximately 200 Fahrenheit. At this point cheese is added, and heat is applied to the mixture until the cheese is dissolved and thoroughly commingled with the other ingredients.

The proportions of the various ingredients in a preferred form include liquid, such as water or milk, or both, in the amount of 20 to 25 pounds; salt 3 to 4 pounds; sugar, 9 to 10 pounds; shortening, such as lard, l to 5 pounds. Theseare mixed and dissolved and heated to a sterilizing temperature, in the neighborhood of 200 Fahrenheit. While the mixture is at this temperature, finelygrated cheese in the amount of about 50 or pounds is added. This, of course, will have the effect of lowering the temperature of the mixture, and the heat should be continued, so

Application filed March 533, 1927. Serial No, 177.843.

as to keep the mixture at approximately 150 to 170 Fahrenhe until all of the cheese is dissolved and thoroughly mixed with the ther ingredients. Also, at this time, a small 60 quantity of flavoring and coloring matter may be added.

The r iizturc is then allowed to cool to a temperature of 120 or lower. lit this time it may be desirable to rind the compound insure that the par has of cheese not st'i ciently dissolved an disseminated are thoroughly broken up d commingled throughout the inixtu o. This can be conveniently donein an attrition grinder, tor example.

is ready to be packaged. The linal nurture assumes a semi-solid or paste-like form, and when put up inhottlcs or packwill keep indefinitely, due to the fact that it has been sterilized and made homogeneous.

It is used by the baker in the amount of about 30 pounds of the compound to each 100 pounds of flour, the baker adding also the yeast and such amount of liquid as may be necessary to properly form the dough.

By introducing the cheese into the compound in this manner, and thoroughly mixing it with the other ingredients while hot, there is produced a product not obtainable if the cheese should be introduced into the ordinary batch of dough in the usual course of bread-making, and without preliminary treatment.

In the latter event the cheese will not be evenly distributed throughout the dough, and will gather in spots, where it is likely to cause early deterioration of the bread. It will also produce a loaf whose crust is filled with holes or pits, and having a. spotted appearance.

In and by the present method I eliminate the pits in the crust, and insure fine and even distribution of the cheese throughout the dough. The bread will therefore keep for long periods of time without deterioration, and will have a better texture and. be oi't uniloo 7 form quality.

llU

Various changes in the ingredients and proportions of the ingredients may 'be'employ'ed, Without departing from the spirit oI my invention as disclosed in the appended claims.

Having thus described my invention, What I claim as new and desire to secure by-Letters Patent is: a

1. A bread-making compound consisting of cheese, dissolved with'the seasoning and shortening ingredients of bread, mixed at a temperature sufficient to bring about sterilization and dissolution, whereby toform a semisolid or paste-like product, said compound having good keeping qualities and being capable of forming a cheese-flavored bread when combined with flour, yeast, and liquid.

2. A compound ,for use'in making bread, consisting of salt, sugar, and shortening components of bread and. a relatively large amount of cheese dissolved there-with, said been - liquid.

nents of the bread, heating the same to a "temperature of approximately 200 Fahrenheit, adding thereto, in appreciable amount, grated cheese, While maintaining the temperature sufliciently high to dissolve and distribute the cheese evenly throughout the mix- "ture, *saidcompound having good keeping qualities and being capable of forming a cheese-flavored" bread when combined With flour, yeast, and liquid.

4-. A method of preparing a compound for bread-linking, consisting of mixing with a solvent such a'n'iounts of salt, sugar, and shortening as are required for bread-making, heating this solution to a temperature of approximately QOO Fahrenheit, adding thereto 7 grated cheese in considerable quantity,

maintaining the temperature at approxiinately 160 Fahrenheit until the cheese has dissolved and evenly distributed throughout the mixture, and thereafter subjecting the mixture to] a line grinding, said compound having good keeping "qualities and being capable of forming a cheese-flavored bread When combined wlthflour, yeast, and

ERNEST-E. LINDSEY. 

